Duck Breast with Port and Cherry Sauce
User Reviews
5
Duck Breast with Port and Cherry Sauce
Description
Duck Breast with Port and Cherry Sauce features Muscovy or Moulard duck breasts scored to render the fat evenly and achieve a crispy exterior. The breasts are cooked skin-side down over low heat to gently render the fat before searing the other side at higher heat to finish cooking, resulting in skin that is crisp and flesh that remains juicy. The accompanying sauce is made by sautéing shallots in the reserved duck fat, then deglazing the pan with port wine to capture the browned bits for depth of flavor. Fresh and preserved cherries combined with chicken stock thicken the sauce slightly with cornstarch and arrowroot, adding a balanced richness and a hint of sweetness that pairs well with the robust flavor of the duck.
Serve this dish by slicing the duck breasts against the grain and spooning the cherry-porter based sauce over the top. It works well with sides like roasted vegetables or potatoes and can be suited for special dinners where a refined presentation is desired.
Ingredients
- 2 pounds duck breasts Muscovy or Moulard - halved,
- 3 shallot finely minced
- 1 cup port wine
- 2 cups Cherry pitted
- 2 tablespoons black cherry preserve
- ¼ cup chicken stock
- ½ teaspoon cornstarch
- ½ teaspoon arrowroot
- salt sat to season
- black pepper sat to season
Instructions
- Using a sharp knife, score the fat covering each breast in a crosshatch pattern at about ½-inch intervals. Make sure that you go all the way through the fat but without cutting into the flesh. Salt and pepper generously the breasts on both sides.
- Place the skin down in a heavy skillet and place over a gentle heat, and cook until most of the fat is rendered and the skin is deeply browned and crispy, 10 to 12 minutes. Turn the breast to the other side and raise the heat to medium-high and cook for another 5 to 7 minutes.
- Remove the breast from the pan and place it in dish. Cover with aluminum foil.
- Pour off most of the fat from the pan (the original pan that the breast was cooked in and reserve the poured-off fat for another use).
- Add the shallots and stir over medium to low heat until soft, 4 to 5 minutes.
- Increase the heat and pour in the Port wine to deglaze. Boil until the port is reduced and the pan is quite dry.
- Add the cherries, cherry preserve, and chicken stock.
- Bring back to a boil and boil until reduced by more than half and the sauce is syrupy. If you prefer thicker sauce, add the cornstarch mixture and boil for a few minutes longer.
- Slice the breast against the grain and diagonally. Spoon the cherry sauce over the duck. Serve immediately
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 20g | 7% |
| Protein | 46g | 92% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 175mg | 58% |
| Sodium | 156mg | 7% |
| Potassium | 832mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 19mg | 21% |
| Calcium | 21mg | 2% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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